I’m sorry, we keep traveling back in time to school cafeteria land, but this salisbury steak is just. so. damn. good.

But Jaxx, I hate salisbury steak! I know you do. Well, you think you do.

My niece came to visit and I said I was making salisbury steak. “But Uncle Jaxx, I hate salisbury steak.” Sure you do little grasshopper. She took a bite and then hearts and unicorns began swirling around her head. She goes home, tells my sister about this “best ever” salisbury steak. My sister visits and says, “All I hear about is Uncle Jaxx’s salisbury steak. Will you make me salisbury steak? I hate salisbury steak. Will you make it?” Done. Next thing you know, hearts and unicorns are swirling around her head.

See what’s happening here? I’m turning hate into love. And you can too!

Forget the cafeteria lady plopping who knows what on your plate. This is different. It’s very tender, almost too tender, if that can happen. I believe it’s the egg yolks. I leave out the whites and only use that fatty yellow goodness.

Also, I either buy my ground beef from a quality market (no gristle) or I grind my own with my KitchenAid. Either way, you don’t want to whip this up and find it’s full of nasties.

Combine your reserved beef broth to the cornstarch to make a slurry the add it slowly to your mixture. Cook for 3 to 4 minutes, then add your meat patties, simmer for 15-20 minutes or until done. Time will depend on the size of your patties.

**NOTE: The only thing I want to add here is watch out for the hearts and don’t trust unicorns. Just kidding. No, be very easy when browning the patties. When I said tender I meant it. They will break very easily when handling so be careful.

We are having the most horrible cold snap here, and believe me: I am breaking out all my best comfort food recipes to get through it. This Salisbury steak is making my mouth water, so I can’t wait to give it a try!

Sound so good! I will be making this tonight, I was planning salisbury steak anyway. I normally just put my patties in the oven and cook them, then add them to the gravy. I can’t wait to try your recipe I usually only use ground round patties from the store. Thanks for the new recipe!

If he loves the frozen dinner ones, he’ll flip for this one! And, you can freeze it in a meal prep tray as well, with some mash and peas or whatever they put in them now. I do remember a bit of dessert too? Like apple crumble or something?

Not sure, like a store bought thing or homemade? (If homemade I would love for you to tell me about it.)
I would imagine store bought would hold up pretty well, now that I’m thinking about it. If you look up through the comments, I replied on how we make our vegetarian “steaks” with this and it turns out very delicious.

It would definitely be store bought – there’s a great little market near me that sells lots of vegan and vegetarian fare, and they have steaks and roasts and such. Thanks for the link to the vegetarian “steaks” – I’ll definitely have to try that.

Honestly, I’ve always loved Salisbury Steak – it’s one of my favourite comfort foods. Your recipe for it sounds delicious! Love the addition of the mushrooms. Thank you so much for sharing with us at Hearth and Soul.

Other than making this recipe with venison (the only ground meat we eat), I made the recipe just as written. The only change I will make is to double the recipe! No leftovers; everyone loved it! Throwing away all of my other Salisbury steak recipes. We also made this, placed in a 9×13 casserole with gravy on and froze as life got in the way. Reheated tonight—so, I am making several of these to freeze for “Take Them a Meal”. Thank you for sharing !!

Like it? We didn’t like it! WE LOVED IT!!! Like one of our new FAVORITE RECIPES!!! Can’t wait to try your reuben sandwich. Making 4 corned beef briskets for St. Patty’s day. Better have some leftovers!!

I don’t eat a lot of meat but my husband would love this. I have to make it for him. Pinning.
Thank you for sharing your wonderful post at #OverTheMoon. I look forward to what you will share next week! Do something special. Give yourself a standing ovation today! We hope you’ll come back again next Sunday when we open our doors at 6:00 PM EST. Pinned. Don’t forget to check out this week’s features – you are mine.
Hugs,
Bev

Yum. My husband, carnivore daughter, and myself would all be very happy if this showed up at dinner some night. My “would-be-a-vegetarian-except-she’s-not-all-that-wild-about-vegetables” middle schooler will eat a grilled cheese. Fine. More of this for the rest of us. Stopping by and pinning from Coffee & Conversation!

Okay, I got something for your little vegetarian that we always eat around here and it takes little time, just some different ingredients. You can cut this in half. This is the full batch. Mix 3 eggs, 1.5 cups cottage cheese, 1.5 cups quick oats, 3 tablespoons wheat germ, and 2/3 of an envelope of onion soup mix. You can add a drop of gravy color, like Kitchen Bouquet to make it a little darker, to make it look more like “meat”.

Mix that all up, let it sit in the fridge for about 30 minutes, and form it into patties the size of your salisbury steaks. Bake it 400 until it’s firmed up and kinda golden. You may flip it after 12 minutes or so. Smother it with the gravy you made for the salisbury steak. Tell her it’s a specialty just for her without meat.

We call it mystery meat around here and I have served it to my son many times and he eats it just fine. He does keep on asking me, but what kind of meat is it? I don’t know I say, It’s a mystery to us all.

It firms up really well when baked and covered in gravy over some mashed potatoes, it’s a good substitute.

Also, it’s not good when you cook them all and them have them for left overs. You need to cook what you want at the moment and save the mix for later. It’ll last about three days in the fridge when not cooked. It’s not that it goes bad, it it’s just that the oats soak up all the moisture and it lacks the same texture. Also, if you don’t have eggs or just don’t want to use them up, you can mix 3 tablespoons of flax with 6 tablespoons of warm water and let it sit up until the mixture resembles the texture of beaten eggs. I usually take this route and I have never noticed a difference between that and using the eggs.

About Me

What's crackin' people? My name is Jaxx. I'm an amateur everything. I like to cook, I like to eat, I like to hike, I like to eat while I hike. I'm always getting into something and I'm gonna share it with you. So sit down, grab a beverage, and let's see what we can see.